How To Make Mexican Carnitas
This Mexican carnitas is everything you want in a dish- savory notes from the meat, refreshing flavors from the citrus, and the perfect balance of spices.
Serves:
Ingredients
For Carnitas:
- 5lbspork shoulder,cut into cubes
- 2largewhite onions,chopped
- 10avocado leaves
- 1tsppepper
- ¼cupkosher salt
- 6clovesgarlic,grated
- 2bay leaves,dried
- cold water
- ½cuporange juice
- ½cupmilk
- 12ozmexican style soda
- 3lbslard,cut into large cubes
For Serving:
- white corn tortilla
- guacamole
- pickled vegetable
- fresh cilantro,chopped
- lime wedge
- rice,made with cilantro
- pinto bean
Instructions
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To a large pot, add the cubed pork shoulder, onions, avocado leaves, pepper, salt, garlic, and bay leaves. Add enough cold water to cover all the meat. Bring to a boil over high heat, then continue to boil for 20 minutes.
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Add the orange juice, milk, and cola, return to a boil, and simmer until the liquid has reduced by half.
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Add the lard, let it melt, then boil off the rest of the liquid until the meat begins to fry,.
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Once the meat turns dark golden brown and is crispy, scoop it out of the pot and onto a paper bag or paper towel-lined baking sheet to drain.
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Serve with corn tortillas, guacamole, pickled vegetables, cilantro, lime wedges, cilantro rice, and pinto beans.
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Enjoy!
Nutrition
- Calories: 1764.69kcal
- Fat: 172.40g
- Saturated Fat: 60.02g
- Monounsaturated Fat: 82.80g
- Polyunsaturated Fat: 19.41g
- Carbohydrates: 20.00g
- Fiber: 12.18g
- Sugar: 3.75g
- Protein: 36.79g
- Cholesterol: 242.93mg
- Sodium: 1301.22mg
- Calcium: 80.08mg
- Potassium: 1501.95mg
- Iron: 3.24mg
- Vitamin A: 40.59µg
- Vitamin C: 29.55mg
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